This warming, Slow Cook Asian Beef recipe from Chef Tim Maddams is a simple and delicious slow cook recipe perfect for winter weather.  With a hint of spice and Asian flavours it is great for batch cooking and entertaining.  Choose a cut of beef suitable for slow cooking, shin or beef cheeks are our favourites. 

 

 

Slow Cook Asian Beef

Course Main Course
Cuisine Asian, British
Keyword Asian Beef
Prep Time 20 minutes
Cook Time 2 hours
Servings 8

Ingredients

  • 800 g braising steak – or 2 Ox cheeks
  • 100 g root ginger
  • 1 Red chilli
  • 4-6 cloves garlic depending on size
  • 150 ml good quality rich soy sauce
  • 1 bottle cider
  • 2 pints water
  • 1 star anise
  • 1 teaspoon sesame oil
  • 1 tablespoon sunflower oil
  • 6 spring onions and a sprig coriander to finish

Instructions

  1. In a casserole dish large enough to hold all the ingredients, brown off the cheeks / braising steak in the sunflower oil. Add the whole chilli and the peeled garlic cloves. Peel the ginger and cut into pound coin thick slices.

    Add this as well and then the sesame oil, soy, star anise, cider and water. Cook in a low oven until tender (2 for small chunks of braising beef, or more like 6 hours for beef cheeks).

    Remove the Beef and reduce the liqueur to a nice strong flavour. Finish the sauce with chopped spring onions and coriander and pour over the cheeks.

  2. Serve with noodles / rice and more fresh chopped chilli and ginger.

 

Which cut of Beef is best for slow cooking? 

For slow cooking Beef, we would recommend the following cuts:

  • Shin of Beef – this is a cheap cut with lots of flavour and very lean.
  • Braising steak – often this is made up of Chuck / Blade of Beef a tasty cut often pre diced by butchers
  • Short Ribs – these can be delicious, one of our favourite things to do with short ribs is to make salt beef, but they would also work really well in this recipe.  They have a layer of fat running through them which adds succulence to a dish like this
  • Oxtail – this needs slow cooking to become tender and you will be rewarded by delicious meats that falls off the bone and the flavour of the bones will enhance the dish.
  • Beef cheeks – if you can source these from your butcher they are well worth it – delicious and tender meat when slowly braised.

 

How to batch cook and reheat 

This recipe, alongside others is great to batch cook and then freeze down for an easy mid week meal.  Here are some top tips… 

  • Invest in a great quality, large, heavy based casserole pot – it will be worth it’s weight in gold.  We use ones from Run Cookware that are a great investment.   
  • Collect or buy some takeaway style containers, we prefer plastic ones that can be re-used time and again.  If they are all the same size they stack well in the freezer and all the lids are the same size 🙂
  • Marker pens or good labels are an essential – it will save disappointment when you’ve defrosted what you think is Beef Casserole and it is in fact just Beef Gravy / Tamarind….!  (We’ve learn’t from our mistakes!!)
  • When reheating, ensure that your food is reheated to above 70 degrees, following food safety guidelines.

Tips for Slow Cooking

  • Seal off the beef first in small batches, removing them from the pan and leaving on a side plate if necessary.
  • Season gently at the beginning as the flavour will intensify during cooking, you can always add more at the end.
  • Simmer slowly, so that the meat slowly cooks, fitting with a tight lid so that the flavour stays in the pan.

Join Tim on one of his courses, view them all here.


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